Macrobiotic Tahini Miso Kabocha Soup Stew

Macrobiotic is a fancy way to say "eating clean"–avoiding toxins that come from eating dairy products, meats and oily foods. Most of the recipes I share here are macrobiotic by nature and cheers to another super clean and veggie forward soup-stew. It's lightly sweet from the kabocha squash with a salty broth from fresh miso.

I took a trip to the Asain food market, H-Mart this weekend and stocked up on some exotic mushrooms (fresh and dried), fresh miso and a few other specialties you can always find there. In this recipe, I used fresh Wood Ear Mushrooms that are super delicate with a light jelly-like chewiness that is particularly nice in soups. They're high in fiber and packed with many essential vitamins and minerals.

Since the broth of this soup is fresh-miso based, please note: do not boil your miso! Boiling your miso will kill all of the the activated probiotics in the fermented paste, so it's best to add your miso paste AFTER your stew is cooked for the most part, and mixing it in when boiling settles.

this is how I decorate the soup for you:

dry-sauté: onion, celery, leek, ginger, garlic, fennel, fennel seeds:

addition of fresh lemon and kambooca squash:

peek at what I picked up from H-Mart: frozen fave beans (in homage of my Grandfather who would always get these), wood ear mushrooms, frozen red guava slices, pink beans, red pepper powder, kimchee, purple leaves, dried Chinese mushrooms, and green bean pasta:

addition of 1 can white kidney beans, carrots, lacinato kale, fresh miso, tahini right before serving so they don't overcook:

how I actually end up eating my soup... with a pile of fresh kale and loads of red pepper on top: 

Macrobiotic Tahini Miso Kabocha Soup Stew 
by Sarah Farsh December 29th, 2019
  • 1 sweet onion, diced
  • 1 leek, chopped thin
  • 1 tbsp fresh garlic, minced 
  • 1 tbsp fresh ginger, minced 
  • 1 fennel, sliced thin
  • 1 bunch celery, diced 
  • 1 tsp fennel seed 
  • 2 tsp kosher salt
  • 1 tsp crushed black pepper 
  • 1/2 of a kabocha squash, seeded, cubed
  • 3 carrots, chopped
  • 1 lemon, juiced
  • 1 tsp Bragg's Liquid Amino Acid 
  • 1 tsp fresh tahini paste
  • 1 tbsp organic Miso Master Mellow White Miso Paste
  • 1 can unsalted, organic white kidney beans 
  • lacinato kale, roughly chopped 
In a large soup pot, dry sauté onions, leek, garlic, ginger, fennel, celery, fennel seed, kosher salt and black pepper. You can splash small amounts of water to help ingredients from sticking to pan or use a little bit of coconut oil if you'd like a healthy fat option. Once lightly cooked down and soften, add kabocha squash and sauté well. Poor filtered water to cover all the veggies and give you the amount of broth you'd like (more water = more broth, less water = more stewy). Cook with lid on until boiled, should be about 10 minutes. Check to see your squash is cooked by piercing with your fork, it should go right though. Once cooked, lower heat to stop boil and add carrots, lemon juice, BLAA, tahini, miso, kidney beans with water and mix well on very low simmer heat. Add kale a minute before serving so they stay green. You can add more fresh kale on top of your soup like I did for extra nutrients and crispy texture! Enjoy! 


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